Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Abstract

The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

“…These inner parts react with polyphenols via hydrophobic interaction and H-bonding, forming microfibrillar structures. Furthermore, El-Messery et al [ 21 ] reported that the affinity of coffee polyphenols followed the order: skim milk < acid casein < α-casein < β-casein < whey protein isolate < α-lactoglobulin, and Urbanska et al [ 18 ] reported lower contents of polyphenols in milk chocolates produced with milk containing higher levels of proteins, supporting the trend observed in our research.…”

“…When part of the milk powder was replaced with whey (sample MC4 compared to MC3), determined TPC content decreased (from 1.37 to 1.22 mg GAE/g of defatted sample), while TFC content increased (from 4.58 to 5.11 mg GAE/g of defatted sample). Urbanska et al [ 18 ] associated the decrease of polyphenol content to increase of protein content in different milk powders, due to formation of protein micelles entrapping polyphenolic compounds, making them inaccessible. However, the type of protein also makes a difference.…”

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

“…The antioxidant activity (AA) was determined using the spectrophotometric method with the DPPH radical based on the method of Urbańska at el. [ 50 ] and Wong at el. [ 51 ].…”

“…The total polyphenol content was determined by spectrophotometric method with the use of the Folin–Ciocaleteu reagent, which consisted of a coloured reaction of polyphenolic compounds with this reagent [ 50 ]. To the test tube was added 15% sodium carbonate (0.5 mL), distilled water (8.9 mL), acetone extract of the sample (0.5 mL; the extract was obtained in the same way as for the determination of carotenoids/chlorophylls, chapter 3.3.6), and 100 μL of Folin–Ciocalteu reagent.…”

Antioxidants in Cocoa

“…The obtained results indicate that both the beans (roasted and unroasted) and chocolates produced from them exhibited strong free radical-scavenging activity in vitro. In another study, Urba ńska et al [11] examined the effect of conching on the antioxidant potential of chocolate milk masses, taking into account different protein contents in milk obtained by spray or cylindrical drying. The results demonstrate the association between the protein content of milk powder and cocoa mass and the antioxidant potential of chocolate milk masses after conching.…”